Chocolate Custard Tart 3 ways!

Tarts may look fancy but are actually quite easy and fun to make. This recipe is all about a chocolate custard tart with 3 variations.

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This is an eggless and no bake dessert recipe. The custard is made with custard powder and hardly takes any time to get done. Follow my instructions and you will get rich and smooth chocolate custard.

For the biscuit base, I like to use coconut biscuits as the coconut goes really well with the chocolate flavor. Just the right amount of butter to make the crumbs look like wet sand ensures a strong shell.

The mousse made with the custard just gives a variation to the texture of the filling. It’s always good to have an assortment of desserts to serve.

Click the below link for the video recipe:

Chocolate Custard Tart                               Serves 5

Ingredients:

For the Custard:

Full fat milk – ½ liter

Custard powder (vanilla) – 3 tblsp or as per pack instructions

Caster Sugar – 4 tblsp or as per pack instructions

Cocoa powder – 2 tblsp

For the biscuit base:

(Small tart shells 3” size require about 50 g of biscuit per base)

Coconut sugar biscuits – 50 g per tart shell or as required

Melted butter – as needed to get a wet sand texture

Cocoa powder – 1 tblsp for 150 g of biscuit

For the mousse:

Custard – 1 cup

Sweetened whipped cream – 1/3 cup

For the topping:

Whipped cream and Dark chocolate Ganache– as required

Cherries, Choco chips, Sprinkles, Dragees etc.

Method:

1.    Take the milk in a sauce pan. Remove ½ cup from it and keep aside.

2.    In a small bowl, take the custard powder and cocoa powder. Add the milk from the cup and make a smooth paste.

3.    Put the saucepan on low heat and add in the sugar. Keep stirring using a whisk till the sugar dissolves. Quickly pour in the chocolate custard mix from the cup and continue stirring till the custard thickens. Turn off the heat as soon as it comes to a boil. Cover the surface with cling film and let it cool completely.

4.    Make biscuit crumbs in a food processor. Add the cocoa powder and run the mixer to mix it with the crumbs. Take it out in bowl. Add in the melted butter and mix till wet sand texture.

5.    Fill the tart shells with the crumb mix and press it into the mould with a spoon and your fingers. Make sure to cover the sides and bottom evenly. Once all of them are done, chill in the fridge for 30 mins at least.

6.    Once the custard has cooled down, beat it till smooth. Take some out in a bowl and add in the whipped cream, fold gently to combine and you will have a mousse.

7.    Fill some of the tart shells with the mousse and some with the custard. Smooth the tops and chill in the fridge for at least 15 mins.

8.    Decorate the tops with some ganache and whipped cream frosting. Use fresh or canned fruits, nuts, choco chips etc to garnish the tarts. You could also use edible decorative sprinkles, beads and dragees for beautification.

© Rinki’s Kitchen